Combine the flour, brown sugar, baking powder, and salt into a medium bowl. Mix together the buttermilk, vanilla, oil, and egg into another medium bowl. Add the lemon zest and the lavender into the dry mixture, then combine the wet into the dry mixture as well. Preheat oven to 350 degrees, place batter into a greased mini-doughnut pan, and cook for 6-9 minutes. If using a mini-doughnut maker, use as instructed. Juice the lemon into a medium-sized bowl and pour milk in, then mix with the powdered sugar to create the doughnut glaze. Let the cooked doughnuts cool, then dip gently into the glaze and let dry.

How can you go wrong with lavender? I mean, if someone baked me something with lavender, chances are I would fall in love with it. Usually, I use lavender for simple syrups to use in lattes or lemonade, but I decided to bake a few treats with some of the bag I bought earlier in the week. Lemon is also a perfect pair for lavender, which makes these doughnuts have such a wonderful taste... and bring a little spring time to these winter days.

Soo I've been wanting to try making homemade doughnuts for ages, but never had the guts. I'm not sure why--they're so simple! Perhaps I'm just afraid I'll eat them all myself, which is a valid fear, right? ;) I think this lemon-lavendar combo might be enough to put me over the edge, though, and give this a real shot. Thanks for the recipe!!

How completely scrummy. I would imagine the lemon and lavender really cut through the sugar. I am certainly going to try this out. I have been creating <a href="http://www.celialindsell.com/category-7-lavender-french-lavande.htm”>Lavender Accessories</a> for years using the very best French Provencal Lavender.

this looks scrumptious! especially intriguing to me is the lavender...I love the taste of it in certain bits and would have never thought to put it in doughnuts! mmmm....love all your writings + fashion + stills, m'dear. xx

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